Kidspot Kitchen

Kidspot Kitchen

Ridiculously easy homemade ricotta recipe

Ridiculously easy ricotta is a no-fuss recipe to make. Keep any extra of this soft cheese refrigerated or frozen so you can use it any time. Find more on Kidspot New Zealand.



  • 16 cups full fat or skim milk
  • 1.5 tsp citric acid (you can find this in the supermarket with bi-carb soda and cream of tartar)
  • 1 tsp salt (try to get un-iodised salt but you can use table salt)

Extra equipment

  • Fine cheesecloth around 60x60cm
  • A cooking thermometer that goes up to 100°C or 200°F


In a clean stainless steel stockpot, combine all ingredients.

Put on the stove and start to boil - stir a few times (not a lot) to keep the curds from sticking to the bottom.

When the milk gets to about 95°C (195°F) the milk will curdle and separate. Turn off the heat and let sit for 15 mins.

Drain the hot milk through cheesecloth on strainer. Leave for about 15 -20 mins until the curds become the 'wetness' you desire.

Transfer to airtight container and store in the fridge.


  • This recipe is as easy as it gets. If you can boil milk, you can make ricotta.
  • Ricotta is yummy topping on baked potato or mixed into hotcakes, or stuffed in pasta.
  • Save money with this recipe – you get 700g worth for the price of 250g in the shops!
  • This recipe will keep in the fridge for a week – even better it can be frozen! Try using zip lock bags then throwing it straight in the freezer for later.
  • This recipe was created by Melissa Klemke for Kidspot, New Zeaalnd’s best recipe finder.